Filter
Top Products
Nutritional analysis per tablespoon:
Calories 47 (81% from fat) • carbo. 1g • pro. 1g • fat 4g
sat. fat 1g • chol. 3mg • sod. 22mg • fiber 0g
3/4 cup walnut halves, shells removed
3/4 cup sugar
8 strips orange zest, bitter white
pith removed
3 cups fresh or frozen cranberries
(do not thaw if using frozen berries)
3/4 navel orange, peeled, cut into quarters
Nutritional analysis per 2 tablespoons:
Calories 58 (31% from fat) • carbo. 9g • pro. 1g • fat 2g
sat. fat 0g • chol. 0mg • sod. 0mg
Cranberry Relish with Toasted Walnuts
Fast and fresh, delicious with roast turkey, chicken, pork or ham
Makes 3 cups
Preparation: 5 - 10 minutes, plus 10 minutes to toast the walnuts
Preheat oven to 350° F. Place walnuts in a baking pan and toast until golden brown and fra-
grant, about 8 to 10 minutes. Cool slightly.
Insert metal blade. Process sugar and zest until finely chopped, about 45 seconds. Add cran-
berries, orange and reserved nuts; pulse until coarsely chopped, about 10 to 12 times. Pulse
several more times if a finer consistency is desired.
This relish may be made in advance and stored in the refrigerator until ready to use.
50
Creamy Chevre & Peppercorn Dressing
Creamy and tangy, perfect for crisp romaine.
Makes 1-3/4 cups (28 tablespoons)
Preparation: 10 minutes, plus 30 minutes resting time
Insert the metal blade. With the machine running, drop the shallots down the small feed tube;
process 5 seconds to chop. Add the drained green peppercorns; chop 10 seconds. Remove
and reserve. Process the chevre, sour cream, lemon juice, white wine vinegar and water until
smooth, 30 seconds. Scrape the work bowl. Return the shallot and peppercorn mixture to the
work bowl; add the salt. With the machine running, add the olive oil through the hole in the
small pusher, processing until completely incorporated and emulsified. Let sit for 30 minutes
before using, to allow the flavors to blend. The dressing will keep for a week in the
refrigerator.
1-1/2
ounces shallots, peeled and
trimmed
1
tablespoon drained green pepper-
corns, rinsed & drained again
1-1/2
tablespoons freshly squeezed
lemon juice
1-1/2
tablespoons white wine vinegar
1-
1/2
tablespoons water
1/3
cup lowfat sour cream
6 ounces chevre
1/3
cup extra virgin olive oil